In this competitive atmosphere, good dining skills are a must, whether you are conducting business abroad or entertaining international clients in your own country. ‘Dine like a Professional’ will reinforce the considerable talents you already possess and provide valuable skills to help you compete in a global economy – an economy that demands mental flexibility and awareness. You can use etiquette and personal diplomacy to tip the scales in your favour no matter where you conduct business!
What you will learn:
- Business Entertaining
- Invitations
- Things to consider when extending an invitation or accepting an invitation.
- Protocol to observe when canceling an invitation.
- Receiving Lines
- When is the receiving line important for the host?
- What should you do at the receiving line?
- Who should be at the receiving line?
- Host and Guest Duties
- Steps to follow when organizing a proper business luncheon, eg. Choosing the restaurant, table, how to greet your guest, how to extend your hospitality, etc.
- Protocol to observe as the host.
- Guest Duties
- Etiquette to observe to be an appreciative and cooperative guest.
- Seating Guidelines
- How to seat all your guests correctly at a business meal.
- Taking your seat and napkins
- The proper way to approach your seat and taking the exit.
- The correct way to pick up your napkin and where to position it between meals and after meals.
- Host and Guest of Honour Duties
- Types of formal toasting by the host.
- When should the formal toasting be done?
- When should the guest-of-honour return the toasting?
- Toasting
- How to do a proper and good toast?
- Posture at the table and excusing yourself
- Correct posture at the table for American and Continental styles of dining.
- Protocol to observe when excusing yourself.
- Styles of eating
- 2 universally accepted western styles of eating – American and Continental.
- The Asian style of eating.
- Silverware savvy
- The correct way to secure your knife, fork and spoon.
- Correct ways of placing your silverware when you are cutting the food, eating the food, resting or after the meal – American and Continental styles.
- Silverware savvy for Asian style.
- Handling the silverware for a very formal business meal.
- Place setting maps
- Formal place settings for 4, 6 and 8-course meals.
- Formal Dining Guide
- Step-by-step guide to eating various courses using American and Continental styles.
- Dining Dos & Don’ts
- Universally accepted table mannerisms.
- Etiquette to observe at dining table.
- Eating various foods
- Ways of eating various types of foods.
- Tipping
- Rules on tipping.